Best Ever Mac & Cheese

Name: Best Ever Mac & Cheese
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 12 servings
Ingredients: 1 package (16 ounces) uncooked elbow macaroni; 4 slices hearty white bread (4 ounces), torn into large pieces; 6 tablespoons butter, cubed and divided; 1/2 cup grated Parmesan cheese; 1 teaspoon salt, divided; 1 teaspoon pepper, divided; 1/4 cup finely chopped onion; 1 teaspoon ground mustard; 1/4 teaspoon cayenne pepper; 1/4 cup all-purpose flour; 3 cups whole milk; 2 cups half-and-half cream; 1 cup (4 ounces) cubed Velveeta; 1 block (8 ounces) sharp cheddar cheese, shredded; 1 block (8 ounces) Monterey Jack cheese, shredded; 1 teaspoon Worcestershire sauce

10 Reviews

Total Time:Prep: 40 min. Bake: 10 min.

By Taste Of Home Editorial Team

Recipe by Beth Jacobson, Milwaukee, Wisconsin

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Published on Jan. 17, 2025

To make this amazing mac, I make a sauce loaded with three different cheeses to toss with the noodles. When baked, it's gooey goodness with a crunchy topping that...don't get me started! —Beth Jacobson, Milwaukee, Wisconsin

Twist up the Topping: Substitute any (or all) of the following for the bread crumb topping:
2 cups coarsely crushed pork rinds
2 cups coarsely crushed potato chips
2 cups coarsely crushed Ritz crackers

Watch How to Make Best Ever Mac & Cheese

Best Ever Mac & Cheese

10 Reviews Add your review

Yield:12 servings

Prep:40 min

Cook:10 min

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Ingredients

1 package (16 ounces) uncooked elbow macaroni
4 slices hearty white bread (4 ounces), torn into large pieces
6 tablespoons butter, cubed and divided
1/2 cup grated Parmesan cheese
1 teaspoon salt, divided
1 teaspoon pepper, divided
1/4 cup finely chopped onion
1 teaspoon ground mustard
1/4 teaspoon cayenne pepper
1/4 cup all-purpose flour
3 cups whole milk
2 cups half-and-half cream
1 cup (4 ounces) cubed Velveeta
1 block (8 ounces) sharp cheddar cheese, shredded
1 block (8 ounces) Monterey Jack cheese, shredded
1 teaspoon Worcestershire sauce

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Directions

1
Preheat oven to 400°. In a stockpot or Dutch oven, cook pasta according to package directions for al dente; drain and return to pan. Pulse bread, 2 tablespoons butter, Parmesan, 1/2 teaspoon salt and 1/2 teaspoon pepper in a food processor until coarsely ground.

2
Meanwhile, in a large skillet over medium heat, melt remaining butter. Add onions and cook until tender, about 3 minutes. Add ground mustard and cayenne; stir until blended. Stir in flour until smooth, about 3 minutes. Slowly whisk in milk and cream; bring to a boil. Reduce heat to medium-low; simmer, stirring constantly, until thickened, about 5 minutes. Remove from heat; stir in Velveeta. Slowly add remaining cheeses a handful at a time, stirring until cheese is melted. Add Worcestershire and remaining salt and pepper. Pour over pasta; toss to coat.
3
Transfer to a greased 13x9-in. baking dish. Sprinkle bread crumbs over top of casserole. Bake until topping is golden brown and sauce is bubbly, 10-12 minutes.